Turkish Potato Salad Fresh and Flavorful Recipe

Ingredients

• 4 medium-sized potatoes, peeled and diced
• 1 large cucumber, finely diced
• 1 red bell pepper, finely chopped
• 1 small red onion, finely chopped
• 1 cup cherry tomatoes, halved
• 1 cup fresh parsley, chopped
• 0.5 cup Greek yogurt
• 3 tablespoons olive oil
• 1 tablespoon lemon juice
• 1 teaspoon sumac (optional)
• to taste salt and pepper

Instructions

1. Begin by boiling the diced potatoes in a large pot of salted water. Cook them for about 15-20 minutes, or until fork-tender. Drain and allow them to cool completely.
2. In a large mixing bowl, combine the chopped cucumber, red bell pepper, red onion, cherry tomatoes, and parsley.
3. Once the potatoes have cooled, gently fold them into the vegetable mixture.
4. In a separate bowl, mix together the Greek yogurt, olive oil, lemon juice, sumac (if using), salt, and pepper until well combined.
5. Pour the dressing over the potato and vegetable mixture, gently tossing everything together until fully coated.
6. Cover the salad with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld.
7. Serve chilled and enjoy your refreshing Turkish potato salad!